31
Which of the following are the internal factors of food quality?
A)
Consistency
B)
Physical and chemical compositions
C)
Size
D)
Shape and colour
Answer & Solution
Answer: Option
B
32
When planning a menu, what considerations need to be taken into account?
A)
Clientele
B)
Location
C)
Season
D)
All of these
Answer & Solution
Answer: Option
D
33
Nanotechnology in other words is
A)
carbon engineering
B)
atomic engineering
C)
small technology
D)
microphysics
Answer & Solution
Answer: Option
B
34
Which of the Act is not under FSSAI Act?
A)
Prevention of Food Adulteration Act, 1954
B)
Milk and Milk Products Order, 1992
C)
Fruit Products Order, 1955
D)
AGMAR
Answer & Solution
Answer: Option
D
35
Which of the following statements is/are correct?
A)
In conventional food system the foodis produced totally from raw ingredients processed on the premises prior to service
B)
In convenience food system some of the food and ingredients are brought prepared or from the markets
C)
The ready food system involves preparation of food into ready portions of individual food items or cooked dishes which are sealed and chilled, frozen and stored for use
when required
D)
All of the above
Answer & Solution
Answer: Option
B
36
Match the following.
List-I (Nutrients)List-II (Methods of Estimation)
a. Monosaccharides
1. Microkjeldahl method
b. Ketose sugars
2. Iodine value
c. Amino acids
3. Fehlings test
d. Proteins
4. Dichlorophenol indophenol titration
e. Ascorbic acid
5. Seliwanoff's test
6. Ninhydrin test
A)
a-3, b-5, c-6, d-1, e-4
B)
a-3, b-6, c-2, d-1, e-5
C)
a-3, b-2, c-1, d-6, e-4
D)
a-3, b-5, c-4, d-1, e-2
Answer & Solution
Answer: Option
A
37
The causal agent of human disease botulism can be classified under
A)
bacterial toxin
B)
viral toxin
C)
mycotoxin
D)
chemical toxin
Answer & Solution
Answer: Option
A
38
A menu where food items are priced separately is called
A)
Table d'hote
B)
Du Jour
C)
Set menu
D)
A la carte
Answer & Solution
Answer: Option
D
39
Fruits and vegetables get their characteristic colour from
A)
pigment
B)
sunshine
C)
sugar
D)
osmosis
Answer & Solution
Answer: Option
A
40
Match the following.
List-I List-II
a. Campylobacter
1. Poor hygiene
b. Shigellosis
2. Improperly canned food
c. Botulism
3. Poisonous mushrooms
d. Cryptosporidosis
4. Raw or uncooked chicken
A)
a-4, b-1, c-2, d-3
B)
a-1, b-3, c-2, d-4
C)
a-2, b-3, c-4, d-1
D)
a-4, b-2, c-1, d-3
Answer & Solution
Answer: Option
A
